These steamed meat dumplings are an authentic European dish. They require a special steam pot that can be bought at international stores or Asian markets. They are tasty and healthy. A bit time consuming to make because you hand make each dumpling and hand cut the meat and other ingredients that go inside the filling but so worth it! I fill these with small cubed beef, squash, and onions. You can do a vegetarian version by omitting the meat and filling with small cubed potatoes instead, I have tried it and it tasted great too! Or if you are short on time you can fill them with ground beef and chopped onion. Using store bought egg roll dough sheets saves a lot of time and it tastes amazing but if you prefer you can also make your own dough too.
Steamed Meat Dumplings {Serves 8-10}
Ingredients:
- 3 LB Beef
- 1/2 Squash
- 3 Onions
- 3 packs of Nasoya brand Egg Roll Dough sheets
- Olive oil
- Salt/Pepper to taste
1) Do all the prep work first. Wash the beef. Then cut it into small cubes and set aside in big bowl. Wash the squash, cut half of it, peel the half, then cut it into small cubes. Peel and finely chop 3 onions.
2) Add the chopped squash, and onion to the big bowl with cut meat. Season with 2 Tablespoons Salt and 1/2 Tablespoon pepper. Drizzle some olive oil in it (about 2 Tablespoons) and mix.
3) Set up a dumpling making station. I use a big sheet of foil and have a small bowl of cold water, a brush and the egg roll dough sheets.
4) Start making dumplings by laying each dough sheet out, adding in the meat filling (a heaping tablespoon). Then using the brush and water, wet the outline of the dough sheet. Connect the opposite ends and stick them together. (As pictured below.)
5) Using the brush rub some olive oil onto each steam pot layer before putting dumplings on each layer, and have some olive oil in a plate. Dip each dumpling into the oil to cover just the bottom and transfer it to steam pot. I put about 14 dumplings (Monti) on each steam pot layer.
6) When you are done making half the dumplings, set the very bottom pot, filled a little over half way with water on high heat. When the water comes to a boil, add the layered steam pots with dumplings and cover with the lid on the very top. Turn heat down to 8.0 and Steam the dumplings for about 45 to 55 minutes.
7) When ready to eat, transfer dumplings from 1 steam pot onto a big plate while leaving the rest of them in the steam pot (so they stay warm until ready to eat.) Cover and refrigerate left overs. To reheat, microwave for a few minutes, tastes good on the second day also.
